Kale and Persimmons Salad

This is a salad that screams, "December, I love you!" 

Kale and Persimmons Salad
Serves 6

Gorgeous, gorgeous, gorgeous. I mean. Come. On. Yep, this salad follows my tried and true principle that salad is oh-so-much-more than lettuce + greens.

1 acorn squash, seeded and cut into wedges
1 cup + 2 tablespoons extra virgin olive oil
3/4 teaspoon fine sea salt, plus more for squash
1 shallot, minced
1/4 cup apple cider vinegar
1 tablespoon za’atar
1 5 oz. container baby kale
2 avocados, roughly chopped
2 persimmons, roughly chopped
1 bulb fennel, thinly sliced or shaved on a mandolin
1/4 cup smoked almonds

Preheat oven to 425° F. Toss squash with 2 tablespoons olive oil and sprinkling of salt. Roast in the oven for 15 minutes and flip, roast for additional 7-8 minutes until golden brown on both sides.

While squash is roasting, macerate shallots in apple cider vinegar with 3/4 teaspoon salt for 5 minutes. Whisk in za’atar and remaining 1 cup olive oil.

Toss remaining ingredients together with desired amount of dressing (makes more than you need but can save for up to 2 weeks!) and roasted squash.